Bacon Wrapped Fried Chicken


  • 10 pieces chicken drumsticks
  • 1 package of bacon
  • 2 1/2 cups buttermilk
  • 2 tbsp. hot sauce
  • 2 tsp. granulated garlic
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. black pepper, ground
  • 2 cups all-purpose flour
  • 1 cup Panko bread crumbs
  • 2 tsp. granulated garlic
  • 1 tsp. onion powder
  • 2 1/2 tsp. salt
  • 2 tsp. black pepper, ground
  • cooking oil for frying
  • green onion for topping
  • ranch for dipping


  • In a large bowl add buttermilk, hot sauce, 2 teaspoons granulated garlic, 1 teaspoon onion powder, 1 teaspoon salt and 1 teaspoon pepper, stir until well combined and add chicken pieces to coat. Cover and refrigerate for 4-24 hours.
  • In a large ziplock bag or dish combined flour, panko, remaining garlic, onion powder, salt and pepper. Stir until well combined.
  • Add half of chicken and shake to coat. Allow chicken to rest in flour mixture for at least 10 minutes.
  • Wrap chicken with slices of bacon. Fill a heavy duty frying pan 1/3 of the way full of oil and heat until 350 degrees. Add chicken to pan being careful not to crowd.
  • Cook until golden brown for about 10 minutes, and then carefully flip chicken. Cook until golden brown on both sides and internal temperature registers 165 degrees in the thickest part of the meat.
  • Remove chicken and place on cooling rack to let rest for about 5 minutes. Repeat with remaining chicken. Sprinkle on green onion, serve with ranch dipping sauce and enjoy!